A Noosa version of yogurt from Instant Pot. Very creamy, tart and delicious. No need to boil milk, no draining afterward, and of course no fail!This recipe uses sweetened condensed milk so you don't have to use any sweetener after it's done. Vietnamese yogurt

Ingredients

- 1 can of sweetened condensed milk 14 oz

- Use the same can to measure:

- 1 boiled water

- 1 half and half

- 1 heavy cream

- 1 whole milk

- 6 oz yogurt from store (if possible, use the organic grass feed plain yogurt, buy the 32oz so you can have more for next batch).

Steps

Substitute half and half or heavy cream with non fat or 2% milk if you don't like it too creamy and fatty :)

Mix the boiled water with the condensed milk

Pour in the rest of ingredients, whisk everything well. I usually add the starter yogurt last.

Use a strainer to make it a smooth mixture.

Pour the mixture to 7 (8oz) mason jars (regular lids)

Cover each of them with foil to prevent moisture getting in

Put 2 cups of water to the pot

Submerge 7 jars in the water

Press yogurt, let it do its job. I like it tart so 12 hours work for me.

Notes

Note: Give it a try after 8 hours, if you want more tart, incubate for 4 more hours, the longer you incubate, the more tartness it'll be.